Use Beets To Help With Your Liver Detox
By Kavata Kithome
In order for the body to function at its optimum, each part has to work seamlessly.
The liver is a very vital organ, because it filters and detoxifies the blood that comes through the digestive tract before it reaches the rest of the body. It is the gatekeeper that distinguishes what is beneficial to the body and what is not. This is a tall order and is why it is important to help the liver from time to time with foods to aid its detoxifying powers.
There are many foods that help detoxify the liver, but perhaps the most ninja of the all is the BEET.
As a health coach, in my opinion, very few veggies come close to the detoxifying powers of the beet. This vegetable is high in antioxidants and contains a number of nutrients such as a betaine, pectin and betalains that have shown to cleanse and detoxify the body.
What makes the beet a superstar is that it is not only delicious, but also very versatile; it can be juiced, roasted, or even baked.
To help you get started with this delicious detoxifying super veggie, here are 4 delicious recipes that I know you will love!
Kale And Beet Juice
- 3-4 kale leaves (my favorite type of kale is the dinosaur kale as it is a deep green, but if you use this type, remove the stalk as it makes the juice a little bitter)
- 1 lemon or lime (peeled and seeded)
- ½ - 1 inch of ginger (peeled)
- 1 large cucumber unpeeled (peeled, if not organic)
- ½ – 1 green apple (any type of apple will work)
- 1 small beet (peeled)
- Add ingredients to the juicer and enjoy!
depending on the juicer, you may have to chop your ingredients and alternate hard and soft ingredients to get the most juice out of your ingredients.
- 1 small beetroot (washed, peeled and diced into small chunks)
- 5 strawberries (I used frozen)
- 2 frozen bananas (I personally don’t like bananas so I replaced it with ½ of an avocado)
- 3 soaked dates
- 1 scoop of raw meal powder (I used protein powder instead as I was using this a post workout smoothie)
- 2 soaked prunes (soaked overnight, you can also use raisins)
- 1 cup almond milk (I used kefir instead, for probiotics)
- Blend the beets with a little liquid about 3 tablespoons for about a minute and then slowly add the rest of the ingredients one at a time and blend until smooth. This smoothie is best when drank immediately.
**I added 3 handfuls of spinach and ½ cup of coconut water which the recipe did not call for. Also, I added 3-4 ice cubes.
***I tried this smoothie with modifications for my taste buds; I encourage you to do the same.
Delicious Beet Salad
- ½ - 1 avocado, cubed
- 1 -2 large beet (peeled and chopped)
- 1 small can of chickpeas drained and rinsed (I prefer to cook my own, but if you are in a hurry, canned chickpeas are a good option)
- 1 head of kale (I like to have a variety of kale to bring additional color to the plate)
- ½ cup of raw pumpkin or sunflower seeds (my favorite is always sunflower seeds)
- ½ of a cucumber for added crunch(optional)
- Salt and pepper
- For the dressing:
- Handful of mint leaves, julienned
- 1 shallot, sliced
- 2 tbsp white balsamic vinegar
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- ¼ cup extra-virgin olive oil
- Salt + pepper
- Pre-heat oven to 425ºF. Line a baking sheet with parchment and place beets cut side down. Season with salt and pepper, drizzle with olive oil and roast for about 35 minutes, flipping once or twice with a spatula, until cooked under fork tender. When cool, chop into cubes.
- Divide the kale in half. Arrange one half evenly on a parchment-lined baking sheet and place in the preheated oven for about 5-8 minutes, turning with a spatula every few minutes, until crisp and beginning to brown. Remove from oven and set aside.
- To make the vinaigrette, mix all ingredients aside from the olive oil together in a bowl. Slowly drizzle in oil while whisking to incorporate.
- In a large serving bowl, arrange the beets, raw and roasted kale, chickpeas and avocado in rows. Add cucumbers for added crunch. Top with seeds and drizzle with vinaigrette. Toss and serve.
Do you know any exciting beet recipes? Try these recipes and share your experiences and favorite recipes in the comments below.
Guilt-Free Beet Snack
- 1 bunch of large beets (all colors you can find)
- Coconut oil melted
- Sea salt to taste
- Preheat oven to 325 F. Thinly slice beets. If you have a mandolin, it's helpful.
- Place in a large bowl and coat with coconut oil.
- Line two baking sheets with parchment paper and place beets evenly on the paper.
- Stack the trays (this keeps the beets flat).
- Bake for 20 minutes. Rotate the trays and bake for another 15 minutes.
- Serve and enjoy!
*** Store the leftovers in an airtight container.
For a quick, easy and powerful concoction that can help you reach your health goals, PLEASE check out our Organifi Green Juice.
Kavata Kithome is an advocate for living your best life, full of health and longevity. While working closely with gym owners and personal trainers, she was able to sculpt a well-rounded view of fitness and understands how to incorporate it with a healthy balanced diet. She is a regular contributor to the One More Step Lifestyle brand.
Latest posts by Kavata Kithome (see all)
SHARE YOUR THOUGHTS